Moscow-Pullman Daily News Blogs

I am back to the Taste of Home “Comfort Food Diet Cookbook” that I received last month.  I featured the cookbook last month in my Cookbook Corner column and have also shared a recipe from it on the blog for muffins.

I am still keeping it out in my office as I think there are still some more great recipes in it and intend to share more with readers.

The one today was submitted by Maria Gooding of St. Thomas, Ontario who wrote:  “This soup is a great, low-fat recipe.  It is loaded with veggies and pasta; it’s filling and delicious.  Once school starts, I make it every week.”

Bean and Pasta Soup

• 1 cup uncooked small pasta

• 2 celery ribs, thinly sliced

• 2 medium carrots, thinly sliced

• 1 medium onion, chopped

• 1 garlic clove, minced

• 1 tablespoon olive oil

• 2 cups water

• 1 14-1/2 ounce can diced tomatoes, undrained

• 1 ¼ cups reduced-sodium chicken broth or vegetable broth

• 1 teaspoon dried basil

• ½ teaspoon dried rosemary, crushed

• ¼ teaspoon salt

• 1/8 teaspoon pepper

• 1 15-ounce can white kidney or cannelloni beans, rinsed and drained\

• 2 cups shredded fresh spinach

• ¼ cup shredded Parmesan cheese

Cook past according to package instructions.  Meanwhile, in a large nonstick saucepan, sauté the celery, carrots, onion and garlic in oil for 5 minutes.  Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper.  Bring to a boil; reduce the heat and simmer for 10 minutes or until the carrots are tender.

Drain pasta; stir into vegetable mixture.  Add the beans, heat through.  Stir in the spinach; cook until spinach is wilted, about 2 minutes.  Sprinkle with Parmesan cheese.

Yield:  6 servings.